Who wouldn’t want to come to your house if you’ve got a platter of these golden, crispy, gorgeous pieces of pork goodness? I’m not kidding you, I put the platter down to take some photos of this pork schnitzel, and this beam of light shone down on them, and I heard a choir of angels. Okay, maybe I’m getting carried away. These are good, though.
Anyway, I hope you enjoy the recipe! I hope I can still lure people to my house with it. Now that I’m sharing the recipe, they can make it themselves!
Pork SchnitzelPrint Recipe
- 2 pounds of thin-sliced boneless pork
- 2 cups of panko bread crumbs
- 1 envelope of ranch seasoning mix
- 1 cup of flour
- 4 eggs, beaten
- Oil for frying
- Salt and pepper
- 1 or 2 lemons
- In a thick, deep pot or Dutch oven (I highly recommend cast iron to get nice, golden results), Slowly heat about an inch of oil until it reaches about 350 degrees. (Don’t crank it up too high. It takes longer to cool the oil back down than it does to heat it!)
- Make an assembly line, put the flour first; then the eggs are followed by the panko mixed and Ranch seasoning. (Hint: Place these in dishes that you’ll be able to dip the pork into. I use deep plates for the flour and panko and my widest cereal bowls for the eggs.)
- Salt and pepper each station.
- When the oil is ready, dip the first two pieces of pork into the flour.
- Dip floured pork pieces into the egg mixture, thoroughly coating them, and then allow the egg to drip back into the bowl.
- Press the pork into the panko crumbs. Turn them and press the other side into it.
- Place both pieces into the hot oil, cook for 3 minutes, flip over with tongs and fry for about 3 minutes on the other side.
- Remove from pot onto a wire rack, with something under it to catch the grease. After they’ve had some time to drip off the grease, and when needing the space for more, move them to a baking sheet in the oven on low.
- Repeat the process with the other pieces, two at a time, while trying to keep the oil between 300-350 degrees (Each time you place cold pieces in, the temperature will drop for a little bit, so don’t add more than two at a time.
- Serve with lemon wedges, which compliment this dish, and enjoy! We like to make a country gravy, squeeze a half lemon into it in the end, and serve it over the schnitzel and some mashed potatoes.